Entree: Spain – Arroz con Pollo (Brown Rice) with Zucchini, Bell Pepper & Spinach (Chicken and Rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) brown rice, uncooked
- 4 cups (960 ml) low-sodium chicken broth
- 1 medium zucchini, sliced into 1/2-inch (1.3 cm) rounds, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 cups (90 g) fresh spinach, roughly chopped
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- 1/2 cup (120 ml) dry white wine or additional chicken broth
- Salt to taste
- Black pepper to taste
- 1 lemon, cut into wedges (optional)

Instructions

1. Season chicken breasts with salt, pepper, and 1/2 tsp smoked paprika. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat and brown chicken 3–4 minutes per side until golden; remove and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to pan, reduce heat to medium, sauté onion and green bell pepper until softened, about 5 minutes; add garlic and remaining smoked paprika, cumin, and oregano and cook 1 minute.
3. Stir in brown rice and toast 1–2 minutes; deglaze with white wine (or broth), scraping browned bits. Add zucchini, spinach, and chicken broth; bring to a simmer.
4. Nestle browned chicken breasts into the rice mixture, cover, reduce heat to low, and simmer gently for 35–45 minutes until rice is tender and chicken is cooked through (internal temp 165°F / 74°C). If liquid evaporates too quickly, add up to 1/2 cup (120 ml) extra broth.
5. Remove from heat and let rest, covered, 5 minutes. Adjust seasoning with salt and pepper, fluff rice, and serve with lemon wedges if desired.